Mom Finds Niche As Gluten-Free Baker
On any weekend, you’re likely to find Bridget Lane baking cookies.
But her cookies are a little more complex than the average chocolate chip treat and not just because they’re gluten free. Lane’s cookies got their start in a special situation and have grown into a business designed to nourish those in special situations.
Lane, who lives in Lafayette, is the mother of a 61/2-year-old and two 5-year-old twins, all boys and all on the autism spectrum. When her eldest was diagnosed at age 3, Lane and her husband, both dietitians, decided to try a gluten-free diet for their son, a regimen some families say has helped their autistic children.
“We were on (the diet) for about a year, and we had a hard time finding cookies,” Lane says. “I started throwing recipes together.”
As she began homing in on the right technique and ingredients — she says one secret is her flour that’s a mixture of brown rice, white rice, tapioca and potato starch — the idea of starting a cookie company bubbled up to consciousness.
“We’ll have a place where everyone can bake together,” she thought.
Then her twins were diagnosed in 2007.
“I was like God is telling me we were meant to do something,” she says. “We have these three little boys. We need to make a difference in the community.”
Logo from Helping Hands Bakery
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